Dietary approaches to support mental health

Victoria University’s Health Policy Team at IHES highlight the relationship between mental health conditions and diet. Their latest policy evidence brief offers four policy recommendations to increase awareness and accessibility of dietary support for the prevention and treatment of mental health conditions 

Mental health conditions are one of the biggest contemporary health challenges in Australia, with around 4.3 million people aged 16-85 affected in 2020-22. Depression and anxiety are the most prevalent mental health disorders in Australia and antidepressant use in Australia is among the highest in OECD countries.

Despite advances in mental health treatments, the proportion of Australians experiencing anxiety and depression continues to grow. Access to preventive, comprehensive and ongoing mental health care in Australia is limited by a variety of factors, including financial access barriers, long wait times and a complex mental health system that is difficult to navigate for many consumers. Additional strategies for the prevention and treatment of mental health conditions in Australia are urgently needed.

At the same time, poor diet quality is a leading risk factor for early death and preventable disease in Australia. The underlying influences of diet quality are complex and include various interacting systemic, social, geographical, accessibility and education-related factors. Communities and individuals with high levels of socioeconomic disadvantage are more likely to consume poor quality diets and experience various dietary risk factors for chronic disease.

The links between dietary risk factors and poor mental health outcomes are well known. Despite this, diet is under-utilised as a preventive, management or treatment strategy for mental health conditions. Health professional’s knowledge about the relationship between diet and mental health is low and there are a lack of pathways to dietary support for common mental disorders.

This report considers relevant evidence and makes four policy recommendations to improve access to dietary support for the prevention, treatment and management of mental health conditions:

1. Access to dietetic services for people with common mental disorders should be provided through the inclusion of Accredited Practising Dietitians as eligible allied health professional providers in a multidisciplinary team under the Better Access Initiative.
2. National information and resources on the role of diet and nutrition in mental health should be commissioned, to aid health professionals and organisations in supporting people with mental health conditions. These resources would be implemented by relevant medical, allied health and mental health education and training organisations and add to the suite of educational activities and resources currently funded by the Australian Government Department of Health and Aged Care.
3. Social prescription within primary health care practice should include referral to community organisations and services providing tailored nutrition support for individuals with common mental disorders.
4. National, state and territory mental health policies and programs should raise public awareness of the role of nutrition and diet in supporting good mental health.

These policy options are intended to inform and promote recognition of diet-related interventions for the prevention and treatment of mental health conditions in primary care and within the Medicare Benefits Schedule.